Taco Tuesday

This month, celebrate Cinco de Mayo, by making these Chicken Tacos al Pastor that are easily made in the slow cooker for the perfect weeknight dinner! Sweet and spicy, these are tacos the whole family will love!

• 2 lbs. boneless, skinless chicken breast
• 1/2 cup chicken stock
• 1/4 cup freshly squeezed orange juice (1 large)
• 2 tbsp. white vinegar
• 1 large yellow onion, diced
• 1 cup fresh pineapple chunks
• 3 cloves minced garlic
• 2 chipotle chiles in adobo, chopped
• 1 tbsp. sauce from chipotle chiles in adobo
• 1 tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. oregano
• 1 tsp. salt
• 1/2 tsp. black pepper

FOR SERVING:• Corn tortillas (or Paleo tortillas, lettuce wraps, or cauliflower rice)
• 2 cups shredded red cabbage
• 2 large avocados, sliced
• Fresh pineapple chunks
• Freshly chopped cilantro

STEP-BY-STEP INSTRUCTIONS: Place the chicken into the bottom of a large slow cooker. Pour in the chicken stock, orange juice, and vinegar. Add the onion, pineapple chunks, garlic, chipotle chiles in adobo and their sauce, chili powder, cumin, paprika, oregano, salt, and pepper. Give it a good stir. Cover, and cook on low for 6-8 hours or high 3-4 hours. When done, shred the chicken with a fork and preheat the oven’s broiler (this step is optional). Pour the chicken onto a large rimmed baking tray. Broil for 3-5 minutes or until browned and juices have evaporated. Serve chicken inside charred corn tortillas with avocado slices, fresh pineapple, purple cabbage, and cilantro.